Whole Wheat Morning Glory Muffins Recipe

Healthy, but oh-so delicious morning glory muffins made with whole wheat flour. These have no processed sugar, and are packed with cinnamon, pineapple, and plump raisins.

Vacations are always tough for making good food choices and I have been on vacation for the entire past month.

Don’t get me wrong, there were a lot of kale salads, quinoa dishes, grilled vegetables, and green smoothies, but there have also been a lot of donuts, cookies, cheesecakes, and chocolates.

After a wonderful month of vacationing in California, road tripping through Colorado, and house sitting in Catalina, I am thrilled to be home, in my own kitchen, and settling back into a routine.

And that routine involves healthifying recipes that I enjoy without sacrificing flavor quality.

I’ve made a lot of morning glory muffins over the years, because I love the texture of raisins in muffins, but I hadn’t paid much attention to the other ingredients until now.

There were five ways I made these muffins healthier.

#1 – I made them with white whole wheat flour.

I actually hadn’t heard of this type of flour until recently. It’s supposed to be better for baked goods, because it isn’t as dense as the normal whole wheat flour.

I’m a big fan.

#2 – I used coconut oil.

It tastes delicious. There are lots of possible health benefits, though they are heavily debated.

I choose to eat it as a “sometimes” food, but it’s not a regular part of my diet.

#3 – I use maple syrup as the main sweetener.

There’s also pineapple and its juice that boosts the sweetness, too.

I’m really trying to lower the amount of granulated sugar that I use these days. Most of the time, I actually prefer the taste of maple syrup anyways!

#4 – I added Greek yogurt to boost the protein a little bit.

I’m a huge supporter of high protein breakfasts to start your day right.

#5 – I added vegetables.

And then, of course, there’s the fact that these morning glory muffins include shredded carrot.

I love when I find recipes that can incorporate more vegetables into my diet without it seeming like I’m eating a vegetable at all.

As with most muffin recipes, mix the dry ingredients in one bowl, the wet ingredients in another bowl, then combine them together and bake.

It’s as simple as that!

Like most baked goods, I think these are best straight from the oven, but they were also pretty great at room temperature or reheated in the toaster oven.

Between the various crunchy nut, juicy raisin, and tender bread textures and the tropical pineapple and coconut flavors, this morning glory muffin was a huge hit for me.

And these are great to make ahead and freeze to reheat on busy mornings, too!